Grilled Chicken Over Wilted Garlicky Spinach

Caper and Olive
by Caper and Olive
4 servings
1 hr 15 min

I made this dish for the first time over the summer last year. We had been grilling a bunch and I was looking for a new marinade for chicken so that it was stay nice and moist and be super flavorful. I basically raided my pantry and took some of my most favorite ingredients and combined them into this marinade. The end result was delicious.

The whole family loved the dinner and it was super easy to whip up and it was healthy too. A total win-win!

I think the thing that makes the chicken so moist is right before I pour the marinade over them I take a fork and poke the chicken breast all over. The marinade is able to slowly seep into the chicken and it both tenderizes it and gives it amazing flavor.

Can't wait for you to try this one out! Grilling days are just around the corner.

Grilled Chicken Over Wilted Garlicky Spinach
Recipe details
  • 4  servings
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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for chicken and marinade
  • 2 lbs chicken breast or thighs 
  • 3 lg garlic cloves, minced
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp Worcestershire sauce
  • 3 tbsp low sodium soy sauce
  • 1/4 cup light brown sugar
  • 2 tbsp balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
for spinach
  • 10 oz baby spinach
  • 3 lg garlic cloves, chopped
  • 2 tsp olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 15 grape tomatoes, halved (optional)

In a medium mixing bowl, whisk together the minced garlic, lemon juice Worcestershire sauce, soy sauce, light brown sugar, balsamic vinegar, kosher salt, freshly ground black pepper and extra virgin olive oil. Using a fork, poke the chicken all over creating tiny little holes. Then place either the chicken breast or thighs in a large gallon plastic bag and pour in the marinade. Marinate for at least 30 minutes. The longer the better.
Heat your grill to medium high. Cook the chicken for 5-6 minutes per side, depending on how thick your breasts or thighs are. Make sure the internal temperature reaches 165 degrees F to ensure the chicken is fully cooked through. Remove from the grill and set aside to rest for 5 minutes while you wilt the spinach.
In a medium sauté pan, heat the olive oil on medium high and cook the garlic until fragrant, about 1 minutes. Add spinach to the pan and turn off the heat. Add salt and pepper to taste. With a pair of tongs, continually toss the spinach until it starts to just wilt.  
Remove the spinach and place on the bottom of the serving dish. Slice up your chicken and place on top of the wilted spinach. If using, sprinkle the halved grape tomatoes around the perimeter of the platter and serve.
Caper and Olive
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